Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice

청양고추 착즙액 첨가에 따른 생면의 품질특성

  • Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2011.03.22
  • Accepted : 2011.04.22
  • Published : 2011.06.25
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Abstract

We conducted this study to investigate the quality characteristics and antioxidant activity of noodles combined with Cheongyang hot pepper juice (CPJ). The noodles were evaluated for cooking properties (weight, volume, water absorption, and turbidity), Hunter's color values, texture characteristics, sensory characteristics, capsaicin, dihydrocapsaicin, polyphenol contents, and antioxidant activity. The cooked weight, volume, and turbidity of the cooked treated noodles were not significantly different from the cooked control noodles but water absorption decreased. The Hunter's color L value of the cooked noodles was not significantly different between treatment types, but there was a significantly higher b value with increasing concentrations of CPJ. The texture characteristics (hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked treated noodles were not significantly different from the cooked control noodles. A sensory evaluation indicated that cooked noodles treated with 2% CPJ were significantly (p<0.05) better than the cooked control noodles. Capsaicin, dihydrocapsaicin, and polyphenol contents, and antioxidant activity were significantly (p<0.05) increased with increasing concentrations of CPJ. In conclusion, CPJ could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality characteristics.

본 연구에서는 청양고추즙 농도를 고형분 기준 1%, 2%, 4%가 되도록 첨가하여 제조한 생면의 품질 특성과 항산화 활성 변화를 조사하였다. 청양고추즙을 첨가한 생면의 조리 후 중량, 부피 및 국물의 탁도는 대조구와 비교하여 유의적인 차이가 없었고, 수분흡수율은 감소하는 경향을 보였다. 조리 전 색도는 청양고추즙을 첨가하였을 때 L값과 a값은 감소하고 b값은 증가하였으며, 조리 후 면의 색도는 조리전에 비해 L값은 증가하였으나, a값과 b값은 감소하였다. 청양 고추즙 첨가면의 조리 전후 견고성, 부착성, 탄력성, 검성, 씹힘성 등의 조직감은 대조구와 유의적인 차이를 보이지 않았다. 조리면의 관능검사 결과 전반적 기호도에서 2% 청양 고추즙 첨가면이 대조구에 비해 유의적(p<0.05)으로 높게 평가되었다. Capsaicin, dihydrocapsaicin, polyphenol 함량 및 항산화 활성은 청양고추즙 첨가 농도가 증가할수록 증가 하였다. 이상의 결과로부터 제면 시 청양고추즙의 첨가는 면의 품질특성은 유지하면서 관능적 특성 및 항산화 기능을 향상시킬 수 있으며, 적정첨가 농도는 2% 이내가 적합할 것으로 판단된다.

Keywords

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